About Me

I have been cooking medieval and renaissance food since I found the Society for Creative Anachronism at the age of 17.
I have always cooked my own versions of recipes, rather than using other people's interpretations, and here I intend to share the results of my work, hopefully also sharing with you the great love I have of cooking.

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Tuesday, July 17, 2012

This simply gorgeous recipe is redacted from a translation of "The art of cooking, composed by the Eminent Maestro Martino of Como". This 15th century manuscript showcases some of the finest Italian renaissance cuisine, and has been published as "The art of cooking: the first modern cookery book" by the University of California press.

The recipe is called "Fritters made with egg whites, sifted flour, and
fresh cheese" The main recipe and technique is from the previous recipe
for Elderflower fritters, so I will give you the relevant bits of that
recipe as well.

Recipe 1: Take some good fresh cheese, and a little aged cheese, and
crush well, adding a bit of sifted flour to them and the necessary
amount of egg whites; likewise, a little milk and some sugar; and grind
all these things well together.. [bits about elderflowers removed]. so
you can form the round fritters using your hands, or in whatever shape
you like, and then fry them in good rendered lard or butter, or in good
oil, and serve very hot.

Recipe 2: Follow the directions and method described in the previous
recipe, but add neither milk nor elderflowers to these fritters.

Take the ricotta and grated parmesan, and put them in a bowl. Gradually
add the sifted flour, the egg whites and just a pinch of sugar. Form
round fritters using your hands, and fry them in a little oil. Serve
them hot. (hint: I found that having wet hands made it easier to stop
the dough from sticking to the hands)